- 4 Hangar Steaks, trimmed
- 2 teaspoons lavender
- 1 teaspoon fennel pollen
- kosher salt, to taste
- 3 cup fingerling potatoes, cooked, halved
- 1/2 cup grated Comte cheese
- 1 lemon, zest and juice
- Olive oil
Coat the hangar steaks with the herb mixture. Sear on both sides until medium rare or desired doneness.
- 1 pint blackberries
- 1/2 cup black olives pitted
- 1 cup red wine
- 2 tablespoons honey
In a pot combine the blackberries, red wine, and honey. Cook until liquid has reduced to half. Add the olives. In a blender puree, salt to taste.
- Picked Italian parsley, tarragon, and edible flowers
- Lemon juice
- Salt to taste
In a bowl combine the fingerling potatoes, Comte cheese, lemon zest and juice. Add olive oil and salt to taste.
To plate, divide the fingerling potato salad among the plates. Top with the sliced hangar steak. Drizzle with the black berry sauce. Top with the herb salad.
Enjoy with 2014 J.K. Carriere, Vespidae Pinot Noir
Abby McManigle, Executive Chef, Brooks Winery